Pickled Beets SaladRead Now
Pickled Red Beets, pickled golden beets, pickled turnips, pickled yellow beets, beets powder, pickled red beets encapsulation and balsamic caviar.
Sous vide Lamb and Rillettes, Eggplant Caviar, Roasted carrots and Lamb Jus.Read Now
I just love this dish.
So I started from a whole lamb, I saved the saddle and then I cut off the striploin and tenderloin.
I vacuum packed the striploin and sous vided it with garlic and rosemary.
The tenderloin is cooked on the plancha with garlic, rosemary and beurre noisette.
I made a delicious and classic eggplant caviar the day before to intensify the flavour, salted roasted carrots and a few cherry tomatoes.
The lamb rillettes it's made from the trims of the saddle with a lots of spices, then breaded and fried.
The lamb jus was made from its own bones and infused with rosemary and black pepper.
Tomato tartareRead Now
I made the tartare using yellow and red tomato concasse, shallots, capers, gherkins, parmesan and balsamic vinegar. Mixed all together and well seasoned. I served it with home made ricotta and focaccia.
Chef Michele Pizzulo